- 100g butter, softened
- ⅓ cup caster sugar
- ⅓ cup brown sugar
- 1 tsp vanilla bean paste
- 1 egg
- ¾ cup plain flour, sieved
- ¾ cup self raising flour, sieved (for a chocolate biscuit, substitute 1 tbsp of the plain flour for 2 tbsp of sieved baking cocoa)
- 1 litre vanilla ice-cream
- 1 cup (125g punnet) raspberries
- 250g block white chocolate
- 1 litre chocolate ice-cream
- ¾ cup crushed Maltesers
- 250g block dark chocolate
- 2 baking trays
- Baking paper
- Electric mixer
- 2 mixing bowls
- Microwave-safe jug
- Wire rack
Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
Make cookies Using electric mixer, beat butter, sugars and vanilla on high speed until pale. Add egg and beat until well combined. Reduce speed to medium, add sieved flours and mix until just combined. Remove from mixer and press together to form a dough.
Divide into 16 portions, roll into balls and place onto lined baking trays. With the heel of your hand, flatten each biscuit to 6cm rounds. Bake for 9 mins, swap trays around, then continue to cook for a further 5 mins. Remove from oven, leave on tray for 5 mins then transfer to wire rack to cool.
Make fillings Take ice-cream from freezer and allow to soften slightly. Place raspberries in bowl and use fork to crush.
Place softened ice-cream in large bowl and lightly fold through berries or crushed Maltesers to create a ripple effect. Working quickly, divide filling between 8 cookie bases. Top with lid and press down, to squash ice-cream to edges of biscuit. Freeze for 2 hours or until refrozen.
Make choc dip Place chocolate in microwave-safe jug on medium to low setting for about 2 to 3 mins, stirring at 30 second intervals until melted. Dip sambos in chocolate and place in freezer for 15 mins or until chocolate has set. Remove from freezer and enjoy!
Tip These delicious treats will keep in the freezer for up to one month. A great project to keep the kids entertained in the school holidays – make sure they help with the washing up!
Variations Honeycomb chunk – smashed chocolate-coated honeycomb, rippled through vanilla ice-cream, dipped in dark choc.
Caramel fudge – chopped chunks of fudge praline rippled through choc or vanilla ice-cream, dipped in dark choc and crushed hazelnuts.
Cherry ripe – cherry jam rippled through choc ice-cream, dipped in dark choc and rolled in shredded coconut. Yum!Summer just wouldn’t be the same without a delicious ice-cream sandwich. Now, which one to try first – raspberry ripple or triple-choc malt? Mmmmm…